The Sweetness of corn and bitterness of the methi, make them a perfect match, this dish very tasty, quick and easy to make since corn does not take to long to cook

This goes to the LiveSTRONG with A Taste of Yellow event hosted by Barbara of winosandfoodies.com



Ingredients

1 cup methi leaves (Fenugreek Leaves), washed and chopped
1 cup corn kernels, fresh or frozen
1/2 cup onion, chopped
1/4 cup tomato, chopped
2 garlic cloves, chopped
1 green chillies, chopped
1 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
1/4 cup milk or water
salt to taste
1 tbsp oil

Method

1. Heat oil in a pan, add the garlic, green chillies and onions and cook till the onions are translucent.
   
2. Add the coriander powder, red chili powder and turmeric powder. Cook for a minute.
   
3. Add the tomato and cook till the oil separates.
   
4. Add the methi leaves and cook till they wilt.
   
5. Add the corns, salt and milk and simmer till the corn is cooked.
   
6. Serve with paranthas, phulkas or roti's.